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Pumriw S, Luang-In V, Samappito W. Screening of Probiotic Lactic Acid Bacteria Isolated from Fermented Pak-Sian for Use as a Starter Culture. Curr Microbiol 2021; 78:2695-2707. [PMID: 34019121 DOI: 10.1007/s00284-021-02521-w] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Accepted: 04/26/2021] [Indexed: 11/29/2022]
Abstract
The objective of this research was to evaluate the probiotic properties of lactic acid bacteria (LAB) isolated from fermented Pak-Sian, a traditional Thai food in the northeastern region of Thailand (Kalasin, Sakon Nakhon, Maha Sarakham, and Khon Kaen Provinces). A total of 61 LAB isolates isolated from selective MRS agar were screened by SDS-PAGE and identified by 16S rDNA analysis. Seventeen bacterial strains were found consisting of Pediococcus pentosaceus (6 strains) Lactiplantibacillus plantarum (5 strains), Levilactobacillus brevis (1 strain), Lactobacillus fermentum (3 strains), and Weissella cibaria (2 strains). A PH tree grouped 17 LAB strains into 5 clusters with three clusters only recorded from Sakon Nakhon Province. All strains were tested for probiotic properties. Results showed that 14 strains had the ability to resist pH 2.5 as resistant to bile salts and survive in gastric juices and the intestinal tract. LAB demonstrated antimicrobial activity against 4 pathogens: Staphylococcus aureus TISTR746, Salmonella typhimurium TISTR1472, Escherichia coli ATCC25922, and Bacillus cereus TISTR1449. Most LAB strains were resistant to all antibiotics tested, while some Lactobacillus strains were moderately susceptible to chloramphenicol, rifampicin, and ampicillin. None of the 14 strains produced biogenic amine and eight showed no hemolysis activity, indicating the safety of these strains. These 8 strains were selected to determine mucin adhesion capacity. Lactobacillus fermentum SK324 and Levilactobacillus brevis SK335 showed the highest adhesion capacity of 2.39 and 2.34%, respectively. These two strains showed promise as alternative starter cultures to improve probiotic health benefits of local fermented Pak-Sian products as a functional food.
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Affiliation(s)
- Supaporn Pumriw
- Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Khamriang Sub-District, Kantarawichai District, 44150, Maha Sarakham, Thailand
| | - Vijitra Luang-In
- Natural Antioxidant Innovation Research Unit, Department of Biotechnology, Faculty of Technology, Mahasarakham University, Khamriang Sub-District, Kantarawichai District, 44150, Maha Sarakham, Thailand
| | - Wannee Samappito
- Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Khamriang Sub-District, Kantarawichai District, 44150, Maha Sarakham, Thailand.
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Luang-In V, Katisart T, Konsue A, Nudmamud-Thanoi S, Narbad A, Saengha W, Wangkahart E, Pumriw S, Samappito W, Ma NL. Psychobiotic Effects of Multi-Strain Probiotics Originated from Thai Fermented Foods in a Rat Model. Food Sci Anim Resour 2020; 40:1014-1032. [PMID: 33305285 PMCID: PMC7713776 DOI: 10.5851/kosfa.2020.e72] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Revised: 08/20/2020] [Accepted: 08/20/2020] [Indexed: 12/14/2022] Open
Abstract
This work aimed to investigate the psychobiotic effects of six bacterial strains on the mind and behavior of male Wistar rats. The probiotic (PRO) group (n=7) were rats pre-treated with antibiotics for 7 days followed by 14-day probiotic administration, antibiotics (ANT) group (n=7) were rats treated with antibiotics for 21 days without probiotics. The control (CON) group (n=7) were rats that received sham treatment for 21 days. The six bacterial strains with probiotic properties were mostly isolated from Thai fermented foods; Pedicoccus pentosaceus WS11, Lactobacillus plantarum SK321, L. fermentum SK324, L. brevis TRBC 3003, Bifidobacterium adolescentis TBRC 7154 and Lactococcus lactis subsp. lactis TBRC 375. The probiotics were freeze-dried into powder (6×109 CFU/5 g) and administered to the PRO group via oral gavage. Behavioral tests were performed. The PRO group displayed significantly reduced anxiety level and increased locomotor function using a marble burying test and open field test, respectively and significantly improved short-term memory performance using a novel object recognition test. Antibiotics significantly reduced microbial counts in rat feces in the ANT group by 100 fold compared to the PRO group. Probiotics significantly enhanced antioxidant enzymatic and non-enzymatic defenses in rat brains as assessed using catalase activity and ferric reducing antioxidant power assay, respectively. Probiotics also showed neuroprotective effects with less pyknotic cells and lower frequency of vacuolization in cerebral cortex. This multi-strain probiotic formulation from Thai fermented foods may offer a potential to develop psychobiotic-rich functional foods to modulate human mind and behaviors.
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Affiliation(s)
- Vijitra Luang-In
- Natural Antioxidant Innovation Research
Unit, Department of Biotechnology, Faculty of Technology, Mahasarakham
University, Khamriang, Kantarawichai, Maha Sarakham
44150, Thailand
| | - Teeraporn Katisart
- Department of Biology, Faculty of Science,
Mahasarakham University, Maha Sarakham 44150,
Thailand
| | - Ampa Konsue
- Applied Thai Traditional Medicine, Thai
Traditional Medicine Research Unit, Faculty of Medicine, Mahasarakham
University, Maha Sarakham 44000,
Thailand
| | - Sutisa Nudmamud-Thanoi
- Centre of Excellence in Medical
Biotechnology, Department of Anatomy, Faculty of Medical Science, Naresuan
University, Phitsanulok 65000,
Thailand
| | - Arjan Narbad
- Quadram Institute Bioscience, Norwich
Research Park, Colney, Norwich NR4 7UA,
UK
| | - Worachot Saengha
- Natural Antioxidant Innovation Research
Unit, Department of Biotechnology, Faculty of Technology, Mahasarakham
University, Khamriang, Kantarawichai, Maha Sarakham
44150, Thailand
| | - Eakapol Wangkahart
- Research Unit of Excellence for Tropical
Fisheries and Technology, Division of Fisheries, Department of Agricultural
Technology, Faculty of Technology, Mahasarakham University,
Khamriang, Kantarawichai, Maha Sarakham 44150,
Thailand
| | - Supaporn Pumriw
- Department of Food Technology, Faculty of
Agricultural Technology, Kalasin University, Mueang
Kalasin, Kalasin 46000, Thailand
| | - Wannee Samappito
- Department of Food Technology, Faculty of
Technology, Mahasarakham University, Khamriang,
Kantarawichai, Maha Sarakham 44150, Thailand
| | - Nyuk Ling Ma
- Faculty of Science and Marine Environment,
Universiti Malaysia Terengganu, Kuala Nerus,
Terengganu 21030, Malaysia
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